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Cheese Chicken Steak
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1
Crush the garlic with the side of a knife. Don't mince — using it whole prevents burning and maximizes aroma.
Ingredients for this step
Garlic
1 clove
2:43
~1 min
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4 tips
1
ニンニクは潰して使用することで、焦げ付きを防ぎ香りを最大限に引き出せる
2
鶏皮を下にして焼き上げることで、身のパサつきを防ぐ
3
鶏皮に塩を振らないことで、パリッと焼き上げることができる
4
クリームチーズは室温に戻しておくことで、ソースに馴染みやすくなる
1
Crush the garlic with the side of a knife. Don't mince — using it whole prevents burning and maximizes aroma.
Garlic 1 clove
2:43
~1 min
2
Add olive oil (1/2 tbsp) and the crushed garlic to a frying pan. Heat over low heat until the garlic surface lightly colors and the aroma comes out.
3:17
~4 min
3
Remove the garlic and let the oil coat the pan. Take the chicken thigh out of the fridge at least 30 minutes ahead so it's at room temperature; trim any obvious sinew or excess fat. Salt evenly at 0.8% of the chicken's weight, but only on the flesh side.
5:03
~2 min
4
Tuck the skin around the meat, place skin-side down in the pan, cover with foil, and weight it. Cook 13-15 min over low heat until the skin is beautifully browned.
6:17
~15 min
5
After 13-15 min, remove the weight and foil and check the skin color. Once browned, flip the chicken and cook 2 more minutes (no foil) over very low heat.
7:35
~2 min
6
Wrap the cooked chicken in foil and let it rest while the carryover heat finishes cooking and the juices settle.
8:30
~5 min
7
Add white wine (3 tbsp) to the pan, heat over low to cook off the alcohol while scraping up the fond. When the wine boils, add the room-temperature cream cheese (15-20g) and mash it through. Add the chicken juices from the foil, stir to combine, and the sauce is done.
9:01
~5 min
8
Plate the chicken and pour the hot cheese sauce generously on top. Optional finish with the toasted garlic and black pepper.
10:44
~1 min
1
Step 1
Crush the garlic with the side of a knife. Don't mince — using it whole prevents burning and maximizes aroma.
Garlic
1 clove
2
Step 2
Add olive oil (1/2 tbsp) and the crushed garlic to a frying pan. Heat over low heat until the garlic surface lightly colors and the aroma comes out.
Garlic
1 clove
Olive oil
1 tbsp
3
Step 3
Remove the garlic and let the oil coat the pan. Take the chicken thigh out of the fridge at least 30 minutes ahead so it's at room temperature; trim any obvious sinew or excess fat. Salt evenly at 0.8% of the chicken's weight, but only on the flesh side.
Chicken thigh
1 fillet
Salt
0.8% of chicken weight (~2.5g)
4
Step 4
Tuck the skin around the meat, place skin-side down in the pan, cover with foil, and weight it. Cook 13-15 min over low heat until the skin is beautifully browned.
Chicken thigh
1 fillet
5
Step 5
After 13-15 min, remove the weight and foil and check the skin color. Once browned, flip the chicken and cook 2 more minutes (no foil) over very low heat.
Chicken thigh
1 fillet
6
Step 6
Wrap the cooked chicken in foil and let it rest while the carryover heat finishes cooking and the juices settle.
Chicken thigh
1 fillet
7
Step 7
Add white wine (3 tbsp) to the pan, heat over low to cook off the alcohol while scraping up the fond. When the wine boils, add the room-temperature cream cheese (15-20g) and mash it through. Add the chicken juices from the foil, stir to combine, and the sauce is done.
Chicken thigh
1 fillet
Cream cheese
15-20g
White wine (or cooking sake)
3 tbsp
8
Step 8
Plate the chicken and pour the hot cheese sauce generously on top. Optional finish with the toasted garlic and black pepper.
Chicken thigh
1 fillet
Garlic
1 clove
Black pepper
to taste
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